In The Pink Vegetable Salad Recipes

IN THE PINK VEGETABLE SALAD

Make and share this In the Pink Vegetable Salad recipe from Food.com.

Provided by iewe7726

Categories Vegetable

Time 30m

Yield 10 serving(s)

Number Of Ingredients 14

In the Pink Vegetable Salad image

Steps:

In a large mixing bowl, combine all the vegetables, except beets; salt and pepper to taste.
In a small bowl, whisk together lemon juice, mustard and mayonnaise; add to vegetables in bowl and blend.
At this point, salad can be chilled overnight for the flavors to meld.
Stir in beets just before serving.
For individual servings, mound salad on a bed of shredded lettuce, if desired, and garnish with parsley and eggs.

Ingredients

3 cups baking potatoes, cooked, peeled and cubed
2 1/2 cups cauliflower florets, par-cooked in salted water for 5 minutes
3/4 cup celery, diced
3/4 cup yellow onion, diced
2 garlic cloves, minced
2/3 cup dill pickle, chopped
salt and pepper (to taste)
1 tablespoon lemon juice, prefer fresh squeezed
2 tablespoons spicy brown mustard
1/2 cup mayonnaise
1 cup beet, cooked and cubed like potatoes
5 cups lettuce, shredded (optional)
1 cup fresh parsley, chopped (optional)
5 hard-boiled eggs, chopped (optional)

THE BEST VEGETABLE SALAD

This is a refreshing salad using all different kinds of vegetables. You can use whatever you like, but the main things that makes it good are the tomatoes and cucumbers. It is much like an Israeli salad. The homemade dressing is very good on it, but so is just plain olive oil.

Provided by DUSTYDO157

Categories Salad Vegetable Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 16

The Best Vegetable Salad image

Steps:

Toss together the cucumber, tomato, onion, pepper, radish, jicama, and lettuce in a large salad bowl. Whisk together the garlic, lemon juice, olive oil, pomegranate juice, salt, pepper, dill, basil, and water in a small bowl. Drizzle dressing over the salad just before serving.

Nutrition Facts : Calories 87.6 calories, Carbohydrate 10.9 g, Fat 4.8 g, Fiber 4.5 g, Protein 1.5 g, SaturatedFat 0.7 g, Sodium 397.9 mg, Sugar 4 g

Ingredients

1 cucumber, peeled and chopped
2 fresh tomatoes, chopped
2 green onion, minced
1 red bell pepper, chopped
5 radishes, chopped
1 small jicama, peeled and julienned
5 romaine lettuce leaves, torn into bite size pieces
1 clove garlic, minced
1 ½ tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon pomegranate juice
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon chopped fresh dill
1 teaspoon chopped fresh basil
1 ½ teaspoons water

HEAVENLY PINK SALAD

This salad has been a required dish at Thanksgiving and Xmas for over 25 years at our house. It is our absolute favorite and so easy to fix! Enjoy!

Provided by Debra Tyner

Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes

Time 2h10m

Yield 12

Number Of Ingredients 7

Heavenly Pink Salad image

Steps:

Mix together the cherry pie filling, condensed milk, oranges, pineapple, coconut, marshmallows and whipped topping.
Chill for several hours and top with crushed pecans if desired.

Nutrition Facts : Calories 372.5 calories, Carbohydrate 59.6 g, Cholesterol 11.1 mg, Fat 14.1 g, Fiber 1.4 g, Protein 3.7 g, SaturatedFat 11.6 g, Sodium 86.4 mg, Sugar 42.2 g

Ingredients

1 (21 ounce) can cherry pie filling
1 (14 ounce) can sweetened condensed milk
1 (11 ounce) can mandarin oranges, drained
1 (15 ounce) can crushed pineapple
1 cup shredded coconut
2 cups miniature marshmallows
1 (16 ounce) package frozen whipped topping, thawed

QUICK-PICKLED VEGETABLE SALAD

The best salads don't have to be laborious. This one benefits from pickled red onions, which take only minutes to make and can perk up salads, seared meats and vegetables, pasta and even grilled cheese. Make a double batch, and you'll brighten future meals in a flash. And, for excellent flavor in every bite, season the ingredients before combining, bearing in mind that celery, carrots and firmer vegetables need far more salt and pepper than delicate salad greens.

Provided by Alexa Weibel

Categories brunch, dinner, lunch, weekday, salads and dressings, vegetables, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 13

Quick-Pickled Vegetable Salad image

Steps:

Prepare the pickled onions: Set the sliced onion in a small heatproof bowl. Combine the vinegar, sugar, coriander seeds (if using), salt and 1/2 cup water in a small saucepan. Bring to a boil over high, then pour over onions. Stir to combine, let cool, then transfer onions and brine to a lidded container. Refrigerate until chilled. (Makes about 2/3 cup drained onions. Onions will keep up to 3 weeks.)
Prepare the salad: In a medium bowl, combine the celery, carrots, olive oil, lemon zest and juice. Season generously with salt and pepper and toss to coat.
When ready to serve, add the lettuce, radishes (if using) and herbs to a large bowl, season lightly with salt and pepper and gently toss to coat. Using a slotted spoon or tongs, transfer the celery and carrots to the vegetables in the large bowl, leaving the vinaigrette behind in the medium bowl.
To the vinaigrette, add the mustard, 1/4 cup drained pickled red onions and 4 teaspoons of the pickled red onion brine and stir to combine; season to taste. Add vinaigrette to salad, toss to coat and season. Serve immediately.

Ingredients

1 small red onion, very thinly sliced from tip to tip
1/2 cup apple cider vinegar, red wine vinegar or champagne vinegar
1/4 cup granulated sugar
2 tablespoons coriander seeds (optional)
2 teaspoons kosher salt
2 large celery stalks, trimmed and thinly sliced on a sharp angle
2 medium carrots, peeled and very thinly sliced lengthwise using a mandoline or thinly sliced diagonally
3 tablespoons extra-virgin olive oil
1 teaspoon fresh lemon zest and 2 tablespoons juice (from 1 lemon), or 2 tablespoons vinegar
8 cups torn butter lettuce or romaine hearts (6 to 8 ounces)
3 small radishes, very thinly sliced (optional)
2/3 cup torn or chopped mixed fresh herbs (any combination of parsley, dill, basil, mint or chives) (see Tip)
2 to 4 teaspoons coarse or Dijon mustard, to taste

More about "in the pink vegetable salad recipes"

HOT PINK COCONUT SLAW - COOKIE AND KATE

Web Sep 5, 2017 Instructions. In a large serving bowl, combine the lime juice, vinegar, olive oil, honey and salt. Add the remaining ingredients and …
From cookieandkate.com
4.9/5 (29)
Total Time 25 mins
Category Side
Calories 155 per serving

In a large serving bowl, combine the lime juice, vinegar, olive oil, honey and salt. Add the remaining ingredients and toss to combine.
Set aside for 20 minutes, tossing occasionally. It will seem like you don’t have nearly enough liquid, but be patient—the produce will release liquid as it marinates.
Taste, and add additional salt if necessary (I usually add another 1/4 teaspoon). This salad is best served between 20 minutes to 3 hours after preparing, but it will keep for up to 3 to 4 days in the fridge.

In The Pink Vegetable Salad Recipes

IN THE PINK VEGETABLE SALAD

Make and share this In the Pink Vegetable Salad recipe from Food.com.

THE BEST VEGETABLE SALAD

This is a refreshing salad using all different kinds of vegetables. You can use whatever you like, but the main things that makes it good are the tomatoes and cucumbers. It is much like an Israeli salad. The homemade dressing is very good on it, but so is just plain olive oil.

HEAVENLY PINK SALAD

This salad has been a required dish at Thanksgiving and Xmas for over 25 years at our house. It is our absolute favorite and so easy to fix! Enjoy!

QUICK-PICKLED VEGETABLE SALAD

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